I ate a side dish like this in Basilicata. They called it Raganate potatoes. After that trip, I was inspired and make it often, using the ingredients I find in Rome: new potatoes, Sicilian white onions (which are incredibly sweet), and cherry tomatoes. I don’t use pecorino cheese, just a little breadcrumbs. It’s excellent.
Baked Summer Potatoes
- Preparation time: 10 minutes + oven
- For 4 servings
- Difficulty: Easy recipe
- Ingredients
- 600 grams of new potatoes
- 300 grams of Sicilian white onions (about 2)
- 200 grams of cherry tomatoes
- Breadcrumbs to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Thyme or oregano to taste
- Instructions
- Preheat the oven to 160°C (320°F).
- Peel the potatoes and cut them into fairly thin round slices. Also slice the onions and halve the cherry tomatoes.
- Grease a baking dish and arrange a layer of potatoes, followed by onions and cherry tomatoes. Season with salt, pepper, and a little oil. Then add another layer of potatoes, followed by onions and cherry tomatoes. Finish with a layer of potatoes, season with salt and pepper, sprinkle with breadcrumbs, and finally finish with oil and oregano or thyme.
- Bake in the oven for about two hours. Turn on the grill for the last ten minutes if you like it crispy.
Tips to ensure the success of the dish:
- Instead of the Sicilian white onion, you can also use Tropea onions
- I’ve included oven temperature and cooking times. However, these are approximate, as every oven is different.
